FRUITY CUPCAKES.

FRUITY CUPCAKES 

INGREDIENTS

• 200 Grams Plain Flour - Sifted with Baking Powder
• 200 Grams Castor Suger
• 200 Grams Butter (At Room Temperature)
• 4 Eggs (At Room Temperature)
• 2 Teaspoons Baking Powder
• 1 Teaspoon Flavouring Essence (Vanilla, Pineapple, Strawberry, etc.,)
• 3 Tablespoons Milk OR Orange Juice
• 4 Tablespoons Tutti Frutti bits    

DIRECTIONS 

Lay out your paper cup cases in a muffin tin. I used medium sized ones so I needed 20. Pre-heat the oven to 180 deg C. 

Now you can start the cake batter mixing process. 

1) Place the butter in a large mixing bowl. Using an electric whisk, whisk up the butter for a few seconds. Add the sugar and mix it in using a spatula. Otherwise it will fly all over you if you start whisking it before it has slightly moistened with the butter. Start with low speed and then increase speed after a minute. Whisk the butter and sugar until light and fluffy and pale in colour. This should take a minute more. Please do not over-whisk as it will become oily and that is not what we want. 

2) Crack an egg into a separate bowl and add to the batter. Whisk at low speed. Keep adding the eggs one at a time in the same manner. Whisk only until the eggs have incorporated well into the batter. Set the electric whisk aside.

3)  Tip in half the quantity of the sifted flour and fold it into the batter. Add the rest of the flour BUT save about 4 Tablespoons. Fold the flour in using a spatula. Add the flavouring essence you are using along with the milk or orange juice. Mix these in well. The consistency of the batter should drop easily from a spoon and hold its shape. 

4) Add the tutti frutti bits into the remaining flour and dredge them in well.  If you miss this step, the pieces of fruit will sink to the bottom of the cake. Now add the tutti frutti along with the flour into the cake batter. Fold these in quickly but lightly. 

5) Scoop the batter into the paper cup cake cases. Fill only a little more than half way.  Place the muffin tin in the pre-heated oven and bake for 20 - 25 minutes. To check whether it is done, insert a clean and dry skewer into the centre and it should come out clean. If you see some batter sticking to the skewer, pop the cakes back into the oven for a further few minutes. 

6) Remove from oven and wait for them to cool before you turn them  out onto your serving plate. 

7) You may decorate the cakes with butter icing or fresh cream if you so desire but you'll have to wait until they cool completely before you do so. Nobody waits in my home for them to cool - so they are always gobbled up warm!!